8
tablespoons whipped cream cheese spread (from 8 oz container)
8
teaspoons reduced-sugar orange marmalade, if desired
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Steps
1
Spray 8x4-inch Belgian waffle iron with nonstick cooking spray.*** Heat waffle iron. In large bowl, combine quick bread mix, contents of packet from mix, cranberries and oats; mix well. Add buttermilk and eggs; stir 50 to 75 strokes with spoon until mix is moistened.
2
For each waffle, spoon about 1/2 cup batter into hot waffle iron; spread slightly. Cook 2 to 4 minutes or until steaming stops and waffle is golden brown.
3
Top each serving with 1 tablespoon cream cheese. Garnish each serving with 1 teaspoon marmalade.
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*For Berry Breakfast Muffles, substitute one 15.6-oz. pkg. Pillsbury™ Cranberry Quick Bread & Muffin Mix.
**If using egg whites, beat until soft peaks form before adding to quick bread mixture.
***Any waffle iron works well. Yield may vary depending upon size of waffle iron.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
400
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
360mg
15%
Total Carbohydrate
66g
22%
Dietary Fiber
4g
16%
Sugars
37g
Protein
9g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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